Vegan chocolate and coconut mousse made with aquafaba served with gluten free lebkuchen cookies
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5 from 1 vote

Vegan Chocolate and Coconut Mousse

This delicious vegan layered chocolate and coconut mousse requires very few ingredients and tastes simply amazing!
Prep Time15 mins
Total Time15 mins
Course: Dessert
Cuisine: Continental
Servings: 2 large servings
Calories: 742kcal
Author: Lucy Parissi


  • aquafaba – liguid drained from 1x400g 14oz can of chickpeas
  • 100 g | 3.5oz 70% dairy-free chocolate
  • 400 g | 14oz tin full fat coconut milk chilled overnight
  • 3-5 tbsp maple syrup to taste
  • 1 tsp vanilla paste
  • 1/4 tsp cream of tartar
  • 1 tsp mixed spice cinnamon, cloves, nutmeg etc
  • finely grated zest of 1 orange
  • cocoa nibs edible stars, grated chocolate to decorate


  • The night before you make this recipe put a can of full-fat coconut milk in the fridge. Make sure the coconut milk doesn't contain guar gum or any emuslifiers - we want it to solidify in the fridge and separate from the liquid.
  • Melt the chocolate over a pot of barely simmering water and set aside to cool slightly.
  • Drain the liquid from the can of chickpeas and put in the bowl of your stand mixer together with the cream of tartar.
  • Start whisking on low speed, gradually increasing to maximum speed once the aquafaba starts to double in volume.
  • Add the vanilla, maple syrup and mixed spice and continue whisking until you have firm peaks. Transfer to a separate bowl.
  • Gradually whisk 150g (5.3oz) of the aquafaba meringue into the melted chocolate. Add the orange zest and stir to combine.
  • Spoon the solid coconut cream out of the can and into the bowl of your stand mixer. Discard the liquid or save to use in smoothies.
  • Whisk the coconut until it starts to become fluffy and gradually add the remaining aquafaba meringure while whisking on medium-low speed.
  • Spoon the chocolate and coconut mousse into glasses, in alternate layers. You can pipe the layer at the top like I have done. Chill for at least two hours or overnight until set.
  • Bring the mousse back to room temperature before serving and sprinkle with cocoa nibs, edible stars and a little grated chocolate.


Calories: 742kcal | Carbohydrates: 58g | Protein: 6g | Fat: 59g | Saturated Fat: 47g | Sodium: 37mg | Potassium: 714mg | Fiber: 2g | Sugar: 45g | Vitamin C: 2mg | Calcium: 88mg | Iron: 8.2mg